Vietnamese Lemongrass Beef And Spaghetti Squash Noodle Bowls With Peanut Sauce. Recipe
Recipe By HalfBaked Harvest
My favorite thing about these bowls is that they are pretty easy to make. You just have to marinate the beef for at least 20 minutes and while that is happening, you can either roast or microwave the spaghetti squash (I gave options for both).
Ingredients For Vietnamese Lemongrass Beef And Spaghetti Squash Noodle Bowls With Peanut Sauce. Recipe
2 tablespoon fresh lemongrass chopped
2 tablespoon fresh ginger grated
2 tablespoon honey
2 tablespoon Soy Sauce
1 tablespoon fish sauce found in the asian aisle of most grocery stores
2 cloves garlic minced or grated
1 pound beef skirt steak sliced thin against the grain
1 medium sized spaghetti squash
3 tablespoon peanut or sesame oil
1 head bok choy chopped
8 ounce mushrooms sliced
chopped peanuts sliced red chilies, shredded carrots, fresh mint, fresh thai, chopped lemongrass, for serving
1 ounce can coconut milk 14, lite or regular
0.75 cup creamy peanut butter
0.25 cup Brown Sugar
2 tablespoon Soy Sauce
2 teaspoon thai red curry paste use 1 teaspoon for less heat
Nutrition value
397
calories per serving
13 g Fat19 g Protein46 g Carbs29 g FiberOther
Current Totals
13 g Fat
19 g Protein
46 g Carbs
29 g Fiber
MacroNutrients
Carbs
46 g
Protein
19 g
Fiber
29 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
303 mg
Iron
13 mg
Vitamin A
18 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
40 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
0 mg
Copper
2 mcg
Magnesium
156 mg
Manganese
3 mg
Phosphorus
556 mg
Selenium
8 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment